Escape the neon nightlife and discover a different side of Pattaya. Beyond the tourist postcards; we're exploring Naklua, a 100-year-old traditional fishing enclave. If you want to know what this town really tastes like, you have to look where the locals are fuelling up. Our evening feasting tour of 14+ tastings invites guests on a culinary experience around the backstreets of Pattaya led by our team of professional foodie guides. Before we get started, the tour reflects the local cuisine and the limitations of street food vendors means we unfortunately cannot cater for every dietary restriction. Here's an honest appraisal for the tour so no-one is disappointed: ✖️Vegetarians have 3-4 less tastings due to limited alternatives at some vendors. ✖️Unsuitable for severe allergies, halal and celiac diets due to risk of traces and cross-contamination. If you are feeling adventurous for a foodie journey, read on!

Begin at the Old Market, where our foodie guide will navigate the fresh seafood brought in from the boats bobbing in the harbour. Tuck into a bowl of kuay jub rolled noodles, swimming in a dark, aromatic broth that carries a black pepper kick. Welcome to 'Old Pattaya' - a place of wooden shopfronts and narrow alleys where family lineages stretch back way further than the first tourist resort. Watch as clouds of steam rise from backstreets marked by conical steamers with space-age lids, hiding fluffy moo daeng pork buns.

Moving into the New Naklua Market, we hunt down the street-eat essentials. From fish cake skewers charred over coals to pan-fried gui chai dumplings from the legendary Grandpa Ta-Pae, a local rite of passage. We’ll snag thumb-sized parcels of rice dumplings and finish the run with the crunch of khanom buang - crispy crêpes filled with airy coconut cream.

We’ll meet the locals who have fed this town for generations. There are juicy oysters flash-fried into a golden batter, and melt-in-your-mouth braised pork leg, slow-cooked in a master sauce of cinnamon and star anise. Try mok pla - a fish curry mousse steamed inside a banana leaf to lock in the herbal aromatics of wild ginger and kaffir lime. Among many more surprises, there’s 15+ tastings in all, as we deep dive into the unfiltered flavours of the Chonburi coastline.

The finale to our movable feast is a hidden gem run by former fishermen who still use walkie-talkies to hail their next catch. We’ll tear into seafood specialities: fresh squid sautéed in its own midnight-black buttery ink, a soufflé-like egg volcano hot pot bubbling over a central flame, and perfectly seasoned fish fried to a crisp. This isn't just a food tour; it's a window into the traditional heart of Naklua, a far cry from the sensory overload of Walking Street. Come hungry, and leave with a new perspective of the real Pattaya. This is the side of the city's food menus that you never knew existed.